Go Back
–+ servings

Juicy Backyard Beer Can Chicken Recipe

This beer can chicken recipe transforms a whole chicken into a tender, flavorful masterpiece that's evenly cooked, deliciously seasoned, and incredibly easy to prepare. The beer creates steam that keeps the meat juicy while imparting subtle flavor notes.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 546
Ingredients Method Nutrition

Ingredients
  

  • 1 whole chicken about 4-5 pounds, giblets removed
  • ⅓ cup brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper adjust to taste
  • 2 tablespoons olive oil
  • 1 can 12 oz beer (any variety, but lagers work particularly well)
  • 2 cloves garlic crushed (optional)
  • 1 sprig fresh rosemary optional

Method
 

  1. Preheat your grill for indirect heat cooking, aiming for approximately 375°F (190°C). For a charcoal grill, pile the coals on one side; for gas, light only half the burners.
  2. In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, thyme, black pepper, salt, and cayenne pepper to create your dry rub.
  3. Rinse the chicken inside and out under cold water, then pat thoroughly dry with paper towels. A dry chicken ensures crispy skin!
  4. Drizzle the chicken with olive oil and rub it all over the outside of the bird, then generously apply the dry rub mixture, coating the entire surface including under the wings and legs.
  5. Open the beer can and pour out (or drink!) about one-third of the beer. If desired, add the crushed garlic cloves and rosemary sprig to the beer can for extra flavor.
  6. Position the chicken over the beer can so that the can fits into the cavity. The chicken should be sitting upright with the legs helping to support it, forming a tripod.
  7. Place the chicken (still on the beer can) on the grill over indirect heat. If using a charcoal grill, make sure it's on the side without the coals.
  8. Close the grill lid and cook for approximately 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the juices run clear.
  9. Carefully remove the chicken and beer can from the grill (caution: the can will be hot). Allow the chicken to rest for 10 minutes before removing it from the beer can.
  10. Carve and serve your deliciously moist beer can chicken with your favorite sides.

Nutrition

Calories: 546kcalCarbohydrates: 24gProtein: 48gFat: 27gSaturated Fat: 7gCholesterol: 145mgSodium: 479mgFiber: 3gSugar: 18g
Tried this recipe?Let us know how it was!